Recipe for Instant Pot Smoky Pumpkin Soup with Bacon and Pumpkin Seeds
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
4
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Calories
458 kcal
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Course
Main Course, Soup, Snacks
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Cuisine
American
Recipe for Instant Pot Smoky Pumpkin Soup with Bacon and Pumpkin Seeds
Description
This recipe begins by crisping hardwood smoked bacon in the oven, then roasting pumpkin quarters seasoned with salt and pepper until tender. The pumpkin seeds removed from the pumpkin are cleaned and roasted in the bacon fat, enhancing their smoky flavor and crunch. After the pumpkin cools, its skin is removed and the flesh chopped roughly.
The soup combines the roasted pumpkin, cream cheese, and potatoes for a creamy texture, with smoked paprika and liquid smoke infusing the broth with layered smoky and spicy undertones. The bacon provides salty crunch while pumpkin seeds add a nutty, crisp finish. This combination yields a richly flavored, smooth soup with varied textures from the crispy toppings.
Overall, this preparation highlights roasted pumpkin's natural sweetness contrasted with smoky savory elements, suitable for fall and winter meals. The soup can be served piping hot, garnished with the bacon and seeds for visual appeal and added flavor complexity.
Ingredients
- 1 small sugar pie pumpkin about 3½ lbs whole
- 2 pints chicken stock
- 6 pieces Bacon hardwood smoked
- 8 oz cream cheese
- 2 medium potato about 14 oz
- 1 tbsp smoked paprika
- 1 tbsp liquid smoke
- ½ tsp each of salt and pepper
Instructions
- Lay the bacon on a baking sheet lined with either a silicone baking mat or parchment paper. Put in a preheated oven, 350° F for about 15 minutes, until crispy.
- Wash the outside of the pumpkin. Cut it into quarters. Remove the seeds and fibrous strands and put them into a bowl. Separate the seeds from the fibrous strands. Wash and drain the seeds, then set aside.
- Place the pumpkin quarters onto a baking sheet and brush or spray with oil. Evenly disperse the salt and pepper over each quarter. Put in the oven (at 350°F) to roast for about 45 minutes or until the skin is tender when pierced by a fork. Remove from the oven and allow to cool.
- Remove the bacon from the oven and using tongs transfer the bacon onto a plate with paper towel on it to absorb the grease. Add the drained pumpkin seeds to this tray of bacon fat, mix them well and put them in the oven (350°F) for about 30-40 minutes.
- When the pumpkin is cool, remove the skin and cut into rough chunks. Peel and cut the potatoes into chunks. Add the pumpkin, potatoes, cream cheese, smoked paprika, liquid smoke and chicken stock to the Instant Pot. Place the glass lid on top. Push the 'slow cooker' button and set the timer for 2 hours.
- While that is cooking, cut the bacon horizontally into thin, short ribbons.
- Check the soup once 2 hours have passed, by testing the largest chunk of potato. If it is soft, then the soup is ready. Using a stick blender or food processor, blend the soup.
- Taste it for saltiness, add more salt if desired. Then taste again and check for the smokiness level. Add more liquid smoke if needed.
- Serve hot, with the bacon ribbons and roasted pumpkin seeds on top. Optional - Add some herbs like chives or parsley. I used carrot greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 458kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 36mg | 12% |
| Sodium | 1265mg | 53% |
| Potassium | 2116mg | 45% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 29858IU | 597% |
| Vitamin C | 52mg | 58% |
| Calcium | 296mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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